{"id":47519,"date":"2025-06-23T02:00:44","date_gmt":"2025-06-23T02:00:44","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=47519"},"modified":"2025-08-15T17:11:59","modified_gmt":"2025-08-15T17:11:59","slug":"boricua-burger-with-plantain-chips-the-sabor-of-p-r-weekends","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/boricua-burger-with-plantain-chips-the-sabor-of-p-r-weekends\/","title":{"rendered":"Hamburguesa Boricua con Totopos: El Sabor de los Fines de Semana de Puerto Rico"},"content":{"rendered":"\n

This Boricua burger fresh off the grill with a side of crispy plantain<\/a> chips is the taste of  weekends poolside in Puerto Rico. This island-authentic sabor lives on in the Arizona home of Michelle Ezratty Murphy,<\/a> who notes the combo of the juicy hamburger and the salty crunch of platanutres (as plantain chips are called in P.R.) takes her right back to childhood. She and her husband Pat Murphy <\/a>both grew up on in the island. This is the juicy burger they make to relive those long-ago days at la playa and piscina, gracias to Michelle\u2019s cooking.<\/p>\n\n\n\n

For those of you who haven\u2019t tasted her Familia Kitchen Recipe Contest-winning arroz con pollo<\/a>, tostones<\/a>, beef picadillo-stuffed empanadas<\/a> and so many other delicioso Boricua recipes, Michelle is one of our MVP cooks here at Familia Kitchen. Michelle, siempre cheered on by her husband Pat, has contributed dozens of recipes that bring the taste of Puerto Rico (and other Latino locales: try<\/a> her ropa vieja!)<\/a> to our kitchens here in the States.<\/p>\n\n\n\n

How do you know Michelle\u2019s hamburger is totalmente Puerto Rican? Look no further than the sofrito<\/a> and the packet of sazon Michelle mixes into her 80\/20 ground beef.  Sofrito<\/a>, a cooking base brought to the new world by the Spaniards, is a defining ingredient in most Puerto Rico dishes. It\u2019s a salsa-like blend of raw, minced green peppers, aji dulce, garlic, culantro (if you can find it, if not double up on the next ingredient) and fresh cilantro. <\/p>\n\n\n

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\"Boricua
To make a Puerto Rican hamburger, mix in sofrito and sazon, says Familia Kitchen go-to homecook Michelle Ezratty Murphy, who grew up on the island.<\/figcaption><\/figure>\n<\/div>\n\n\n

The packet of sazon houses a savory mix of herbs and spices, notably achiote, which are ground annatto seeds. Achiote is the reason Michelle\u2019s Boricua burger has that distinctive shade of orangey-red. That\u2019s how you know it\u2019s the real deal.<\/p>\n\n\n

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\"Slice
Slice plantains with a mandoline to get super-thin plantain chips or platanutres.<\/figcaption><\/figure>\n<\/div>\n\n\n

And then there\u2019s mayoketchup, the island\u2019s favorite dip for all things fried, including French fries, plantain chips, yuca and even these Cuban croquetas<\/a>.<\/p>\n\n\n

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\"plantain
Fry the plantain chips in batches, scoop them out when they turn golden, and place onto a paper towel-lined plate before serving.<\/figcaption><\/figure>\n<\/div>\n\n\n

We invite you to fire up the grill and get ready to  head to Puerto Rico. This Boricua burger is packed with the sabor aut\u00e9ntico of a weekend on the island, no matter where you actually are.<\/p>\n\n\n\n

Ready to Make Michelle\u2019s Boricua Burger with Plantain Chips?<\/strong><\/h2>\n\n\n
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Boricua Burger with Plantain Chips, the Sabor of P.R. Weekends<\/h2>\n\n
\n \t\t \t\t\tRecipe by Michelle Ezratty Murphy<\/span>\n \t\t\n
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  • <\/li><\/ul>5.0<\/small> from<\/small> 1<\/small> vote<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
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    <\/span>Servings<\/span>

    4<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    20<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    20<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
    • <\/span>

      1 1\/2<\/span> lb<\/span> ground beef (use 80\/20 for extra juicy)<\/span><\/p><\/li>

    • <\/span>

      2<\/span> Tbsp<\/span> sofrito<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> tsp<\/span> salt, or to taste<\/span><\/p><\/li>

    • <\/span>

      1<\/span> packet<\/span> sazon with achiote<\/span><\/p><\/li>

    • <\/span>

      4<\/span> hamburger buns (Michelle uses brioche)<\/span><\/p><\/li>

    • <\/span>

      3<\/span> plantains, very green<\/span><\/p><\/li>

    • <\/span>

      1<\/span> cup<\/span> vegetable oil, to fry plantains<\/span><\/p><\/li>

    • <\/span>

      4<\/span> lettuce leaves, for garnish<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> red onion, sliced, for garnish<\/span><\/p><\/li>

    • For the Mayoketchup Dipping Sauce<\/strong><\/li>
    • <\/span>

      3<\/span> Tbsp<\/span> mayonnaise<\/span><\/p><\/li>

    • <\/span>

      3<\/span> Tbsp<\/span> ketchup<\/span><\/p><\/li>

    • <\/span>

      1 1\/2<\/span> tsp<\/span> rib rub or bbq spices mix<\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • Form 4 patties, using 5 to 6 oz of ground beef for each.<\/li>
      • Preheat the grill to \u201cscreaming hot,\u201d says Michelle: Around 500\u00b0.<\/li>
      • Place the patties on the hot grill.<\/li>
      • Close the lid and grill the patties, 3 minutes on the first side.<\/li>
      • Open the grill, flip the patties. Keep the lid open and grill for 2 minutes on the second side for medium-rare. Add 1 minute for medium. Michelle does not recommend making these well done: \u201cYou want them to be juicy.\u201d<\/li>
      • Mix Mayoketchup Sauce<\/strong><\/li>
      • Add the ingredients in a bowl and stir together.<\/li>
      • Place the bowl in the fridge until ready to use.<\/li>
      • Make the Plantain Chips or Platanutres<\/strong><\/li>
      • Peel and slice the green plantains with a mandoline or sharp knife into super-thin slices, about 1\/16th inch each.<\/li>
      • Soak the plantain slices in a bowl of salted cold water for 15 to 30 minutes. This makes the plantain less starchy and more flavorful, as well as stops them from oxidizing and turning brown. (The result is crispier, sweeter chips, says Michelle.)<\/li>
      • Pour oil into a pot or pan. Place on stovetop, on medium high. Once the oil is frying hot (350\u00b0), gently add the plantain slices in small batches. Let them come to a quick sizzle and golden up on both sides, flipping them several times. Don\u2019t let them burn.<\/li>
      • Scoop the chips out with a slotted spoon and lay on the paper towel-lined plate or sheet tray. Sprinkle with salt. Keep warm.<\/li>
      • Build the Burger and Serve<\/strong><\/li>
      • Place the hamburger buns on the warm grill and toast until light golden. <\/li>
      • Spread 1 tsp of mayoketchup on each bun. Add a crisp lettuce leaf, the juicy grilled patty, a slice of tomato, and a slice of red onion. Place on plate, beside a generous handful of salty, crispy plantain chips. Serve a bowl of mayoketchup for dipping. Welcome to the taste of the weekend, Puerto Rican-style.<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t